Meal Kit
Sausage and Zucchini Stuffed Peppers
with sun-dried tomato pesto
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
Chef
Jimmy Shay
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 3 Green Bell Peppers
- 8 oz. Italian Pork Sausage
- 1 Zucchini
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2 oz. Creme Fraiche
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1 oz. Sun Dried Tomato Pesto
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1 oz. Shredded Mozzarella
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1 oz. Shredded Parmesan Cheese
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½ oz. Flour
- 2 Green Onions
- 1 tsp. Italian Seasoning Blend
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories600
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Carbohydrates31g
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Net Carbs24g
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Fat40g
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Protein34g
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Sodium1500mg
Recipe Steps
You Will Need
- Salt
- Cooking Spray
- 1 Box Grater
- 1 Baking Sheet
- 3 Mixing Bowls
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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1 Start the Peppers
Remove stems and halve bell peppers. Remove seeds and ribs.
Place peppers on prepared baking sheet, cut-sides down, and spray with cooking spray.Roast in hot oven until tender and slightly browned, 12-14 minutes.While peppers roast, continue recipe. -
2 Prepare the Zucchini
Line a mixing bowl with paper towels.
Trim zucchini ends. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.Grate zucchini into towel-lined bowl. Gather zucchini up in paper towels and squeeze firmly to drain any excess moisture. Place grated zucchini aside and discard excess liquid. -
3 Make the Filling
Remove Italian sausage from casing, if necessary.
In another mixing bowl, combine grated zucchini, flour, Italian seasoning, 1/4 tsp. salt, creme fraiche, and sausage. -
4 Fill and Roast the Peppers
After 12-14 minutes, carefully remove peppers from oven. Flip peppers cut-sides up and evenly divide filling between halves. Peppers and sheet will be hot! Use a utensil.
If peppers are too large to fill completely, fill 4 halves and roast 3-4 minutes longer. Remaining pepper is yours to use as you please!Roast in hot oven until sausage reaches a minimum internal temperature of 160 degrees, 15-20 minutes.While peppers roast, trim and thinly slice green onions.Carefully remove from oven. -
5 Finish Peppers and Finish Dish
In another mixing bowl, combine mozzarella and Parmesan.
Evenly top peppers with cheese mixture.Roast again in hot oven until cheese is melted, 2-5 minutes.Carefully remove from oven and evenly top with pesto.Plate dish as pictured on front of card, garnishing peppers with green onions. Bon appétit!
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